Butterscotch Birthday Cake

My husband absolutely loves butterscotch, so for his birthday I made a butterscotch cookie cake topped with chocolate and butterscotch ganache and added his intials in butterscotch chips instead of trying my hand at frosting.  I can thank Bakerella for that idea. 

Get the recipe (and see the inspiration) here:

Bakerella's version:

Oye Vay SoyVay!

A friend of mine recently turned me on to Soy Vay's Wasabi Teriyaki and let me just say, OYE VAY is it addictive! I used it as a marinade for halibut filets and threw it together with some couscous, sauteed red pepper, garlic, and onion, and roasted asparagus.  This meal is soy easy and equally (soy) delicious.   

Here's the marinade to look for at the market:

And here's my go-to for easy couscous (or rice) in a jiffy:

Near East Couscous:

How to prepare this meal:

Serves 2:

Ingredients:

Soy Vay Marinade (about 1/4 cup)

2 6-8 oz halibut filets

1 tbsp canola oil

1 bundle asparagus, rinsed and trimmed

1 box of Near East Couscous (you'll need 2 Tbsp Olive Oil and water)

And 1/2 red pepper-diced

1/2 onion-diced

1 head of garlic

1) Coat a baking sheet with Pam.  Add asparagus, sprinkle with kosher salt, spray with a little extra pam and bake in the oven at 350 degrees for 21 minutes. When finished, increase the heat to 400 degrees.

2) Add the olive oil to a pan.  Let it simmer, add onion, let it cook for about 1-2 minutes and add garlic.  After about 20 seconds, add the red pepper and season with salt/pepper.  Allow to soften for another 5 minutes or so.  Mix periodically. Set aside.

3) Prepare couscous as directed.  It takes 5 minutes to prepare once the water is boiling.

4) Heat the canola oil in a non-stick pan.  Add the halibut and sear for 2 minutes per side.  When finished, throw it on a sheet pan and bake in the oven for 5 minutes.

Line the asparagus on the center of the plate. Top with couscous, then sauteed veggies and the halibut filets.  Enjoy!

Best Ever Flank Steak!

I originally went to the store with a detailed menu planned out in my head (skirt steak tacos, honey chili corn on the cob, guacamole) and came home with something entirely different: flank steak... I guess I could have turned my tacos into fajitas but instead decided to try my friend Bibby's 'best ever flank steak' from my trusty bachelorette cookbook (there's nothing like girlfriends). 

Since flank steak (aka Bavette) is a significantly tough meat, you should really try to marinate overnight if you can.  I only marinated mine for 8 hours and it was still tender and delicious.  I served it with sweet potato wedges and a last minute spinach salad with ingredients I had on hand (raspberries, candied walnuts, and balsamic vinaigrette). The meal was delicioso!

The recipes:

Best Ever Flank Steak

(serves 2-3)

16 oz flank steak

1/4 cup soy sauce

2 tsp honey

2 tsp ground ginger

2 tsp lemon zest

2 garlic cloves, chopped

1 oz sherry vinegar

pinch of red pepper flakes

2 tsp olive oil

salt/pepper

The night before: Score the meat and add all the ingredients to a ziploc bag.  Refrigerate overnight.

Next day: Preheat the broiler.  Broil on aluminum foil for approximately 4-6 minutes per side, turning once.  Allow meat to rest for 2-3 minutes to lock in the juices.  Carve and serve!

Sweet Potato Wedges

3 medium size sweet potatoes

2-3 tbsp olive oil

1/2 tsp ground coriander (great on all potatoes)

1/4 tsp hot chili flakes

1/2 tsp salt

pepper

1 tsp dark brown sugar (enough to coat the potatoes)

1/4 tsp chili powder

Cut the pototoes lengthwise into wedges.  Toss on a baking sheet with other ingredients.  Bake at 400 for 40 minutes, turning the potatoes half way through.  Check for doneness around 35 minutes.

Spinach salad:

Toss spinach leaves, fresh raspberries, candied or plain walnuts with balsamic vinaigrette. 

Enjoy!

Dinner Party!

This past weekend I prepared a feast for my brother and sister-in laws as a thank you for hosting me (and my husband) in the Hamptons for the weekend.  Here is what was served:

The Appetizers:

Grilled Shrimp Cocktail with lots of horseradish in the cocktail sauce:

(Shell and devein shrimp. Season with salt/pepper.  Throw on the grill for 2-3 minutes on one side and about 30 seconds on the other.  Test for doneness.  Serve with cocktail sauce loaded with prepared horseradish)

White Bean and Pancetta Pizza:

Locanda Verde-Style Ricotta and Grilled Country Bread with Honey:

Second course:

Frisee Aux Lardons: (one of my favorite salads ever)

Main Course:

Strip Steaks from Allen Brothers:

Grilled Veggies:

(Throw your favorite veggies on the grill and top with a bit of olive oil and salt/pepper)

Dessert:

Monkey Bread (with Vanilla Bean Ice Cream)

(Pillsbury-style)

The meal was a slam dunk! The homemade margaritas may have affected their judgment, but I'll take it!

PC: smitten kitchen, food & wine, wonggawei's flickr stream, gourmet.com, anotherpintplease, floydthefoodguy.com, preparedpantry.com

Good ol' Ina

I can't say that I remember much from my high school graduation except one gift that will forever hold a special place in my heart (and kitchen): Ina Garten's The Barefoot Contessa cookbook. This cookbook has not only been there for me through the thick and thin in several cities: Toledo, Ann Arbor, Chicago, Paris, and New York but it's my most trusted companion in the kitchen (as are all of Ina's recipes to-date).  Her simple yet elegant style really leaves nothing to be desired except say, her coconut or strawberry country cake.

This week I made her savory hamburgers that unlike traditional recipes include egg yolks, steak sauce, and a pat of butter in its center.  What could be bad about that? (Gosh I even sound like her!) I served them

with Jalapeno Potato Coins (which I think Ina would approve) and Vegetarian Baked Beans (Busch's of course). 

As for the burgers, to serve two, I used .90 lbs of ground beef and only 1 egg yolk, Peter Luger's steak sauce, and about 1/2 Tbsp of butter per burger. For the potatoes, I used 3 small(ish) russet potatoes (washed thoroughly of course), cut into paper thin slices and covered in olive oil, kosher salt, pepper, and chopped jalapeno (seeded). Bake at 400 degrees for about an hour.  Check every 25 minutes to remove any done pieces and flip accordingly.  As for Busch's baked beans, prepare as packaged (in the microwave is the ultimate time-saver).

Two of my favorite cookbooks:

I hope you enjoy this meal as much as I did!

PC: Amazon

'Sole' Food

After a quick trip to my fishmonger, I decided to make some Sole Food-Sole Meuniere that is. Given the original recipe calls for 3/4 cup of butter (plus oil), I decided to cut some corners to make my dish good for your heart and soul (and bikini).

Quick tip: try to buy wild Pacific sole rather than Atlantic sole which is overfished. 

The meal:

Sole Meuniere with Brussel Sprout and Shallot Hash and Roasted Rosemary Potatoes

Grade: A + (Julia Child-worthy with a quarter of the fat)

How I did it:

2 6 oz fillets of sole

1/2 cup all purpose flour

salt/pepper

1-2 Tbsp vegetable oil + cooking spray

3 Tbsp butter

1 Tbsp drained capers

3 tsp fresh lemon juice

2 tbsp chopped fresh parsley

Rinse off the fish and dry with a paper towel.  Sprinkle both sides evenly with salt/pepper.  In a small bowl, add the flour and dredge the fish, making sure to cover all sides.  In a large nonstick skillet over medium heat, add oil and heat until it shimmers.  Add 1 1/2 tbsp butter and swirl to coat the pan.  When foam subsides, add fish and cook until golden on the bottom, about 2-3 minutes.  Carefully turn the fish over and cook until opaque in the center and golden on the bottom, about 1-2 minutes.  Divide fish between 2 warmed plates, tent with foil.

Sauce:

Take another skillet over medium-high heat and add the remaining butter.  Cook until golden, 1-2 minutes.  Remove from heat and add lemon juice, parsley, and capers and spoon the sauce over the fish.  Serve with additional lemon wedges.

Brussel Sprout/Shallot Hash:

-please note that I cut this recipe in half and still  only used about a tablespoon of butter (rather than 3) 

Roasted Rosemary Potatoes:
1 lb small yukon potatoes, cut into quarters
2 Tbsp good quality olive oil
kosher salt/pepper
1/2 tsp chopped rosemary
2 garlic cloves, minced

Preheat the oven to 400 degrees.  Rinse the potatoes and quarter.  Place on a baking sheet and add the rest of the ingredients. Toss to coat.  Bake for 40-50 minutes and flip the potato mixture half way through. Season with salt/pepper and enjoy!

Image from my phone:

Recipe inspiration: Bon Appetit and Cooking Light, Brussel Sprouts: Food and wine

Chicken Shawarma

After a quick trip home (to Ohio) to see my family, I decided to recreate one of my favorite sandwiches from growing up: Chicken Schawarma. This Middle Eastern sandwich, wrapped in pita, will bring you all the pleasures of Coney Island to your home without the grease (or fat).

Recipe (modified from Cooking Light)

-serves 2 with leftovers

Ingredients:

1 lb boneless, skinless chicken breasts cut into 3" strips

2 tbsp lemon juice (juice of one small lemon)

1 teaspoon curry powder

2 tsp extra virgin olive oil

3/4 tsp salt

1/2 tsp cumin

3 garlic cloves, minced

Mix all ingredients together and allow to refrigerate for at least 4-6 hours if possible.  

Remaining ingredients:

3 whole wheat pitas

a handful of romaine lettuce, cut into 2" pieces

low fat tzatziki sauce (mixture of greek yogurt, lemon, dill, garlic) (I buy this premade)

low fat hummus (I use plain and sprinkle paprika on top)

Preparation:

Heat a grill pan to medium high heat (for about five minutes).  Coat with cooking spray or else 1-2 tbsp corn oil.  Add chicken and cook 4-5 minutes per side.  Place on top of a toasted pita (I throw mine in a separate pan on low heat to make them warm), and top with lettuce and one tablespoon tzatziki sauce.  Serve with hummus and greek salad if desired. 

Greek Salad: mix together romaine lettuce, tomato, red onion, cucumber, peppers, feta cheese and Greek dressing (low fat).

Enjoy! I aplogize for the picture, my camera is out of commission and I had to resort to my blackberry.

Fish Tacos

Tacos seem to be all the rage lately in the food magazines and restaurants and I can see why they're so popular because they're so versatile, simple to prepare, and the options are endless! I'm more of a soft taco kind of girl and thanks to my friend Joe, I was able to put these tilapia tacos together in no time!

Tilapia Fish Tacos with Mango Salsa topped with Avocado:

Serves 2:

Fish:

1 lb of fresh tilapia (you only need around 14-16 oz)

2 small limes

1 tsp lime zest

2 tbsp olive oil

salt/pepper

1 tsp cumin

1 tsp paprika

Mango Salsa (from my post Real Recipes by Real People)

1 Mango-peeled and diced

1/2 small diced red onion

half a lime

1/4 red pepper (diced)

1/2 cubanero pepper (diced) you can also use a small amount of jalapeno

salt/ground pepper

dash of sugar

dash of garlic powder

Other:

1 sliced avocado

Corn tortillas

Preparation:

Place the fish, lime juice, zest, olive oil, salt/pepper, cumin and paprika in a zip lock bag.  Marinate for about an hour in the refrigerator.  When ready to prepare, heat a grill pan (or frying pan) over medium high heat, and grill each side of the fish for about 3 minutes until done.  Flake and serve.

Mango salsa-mix together all the ingredients and add to each taco.  Top with avocado and enjoy!

P.S. I like to serve mine with Mexican corn on the cob.

Click here to learn how to prepare basic corn on the cob:

To make it Mexican, top each cob with 1/2 tablespoon of butter, 1 tablespoon of low fat mayonnaise, crumbled cotija cheese, and sprinkle with cayenne pepper (or paprika)

Taste of India

I'm constantly on the hunt for easy, inexpensive, and healthy weeknight meals that will give you a taste of the world for less... like last night's Indian-inspired dish:

Chicken Tikka with Channa Masala (chickpeas, slow simmered with onions, tomatoes and spices) and Tandoori Rice

The perks? The prep time is only 5 minutes (literally)

The trick: Tasty Bite, my new favorite 'heat and eat' sides

This meal honestly beats any delivery I've had in NYC/Chicago and if I were to start comparing fat/calories I'd for sure come out on top. (I love winning)

Now all I need is a trip to India to seal the deal.

Recipe for Chicken Tikka:

1 lb of boneless, skinless chicken cut into bite size pieces

4 tbsp of 2% greek yogurt (or fat free)

6 tbsp Patak's Tikka paste (sold at most supermarkets)

 Mix the yogurt and tikka paste in a small bowl and add chicken. Toss to coat.  Marinate for at least an hour up to 24 hours. Preheat the oven to 350 degrees.  Place the chicken (without the excess marinade) on a baking sheet, cover with Pam, and bake for 25-35 minutes.  When you have 3-5 minutes left of baking, pop the channa masala and rice in the microwave for 90 seconds and place a serving of each onto plates.

Serve with naan or Indian Roti wraps.

Here's what to look for at your supermarket:

Enjoy!

Chicken Parm

Last night after reading my friend's blog Stirring up a Dream, I decided to make my very own version of low fat Chicken Parmesan served over Whole Wheat Spaghetti.  The result was truly blog-worthy and will definitely become a weeknight staple.

Low Fat Chicken Parmesan Served Over Whole Wheat Spaghetti

This recipe serves 2 with leftovers for lunch the next day:

Ingredients

1 lb boneless, skinless chicken breasts (thinly sliced)

3 egg whites, 1 whole egg, whisked together

1/2 cup cornflake crumbs

1/2 cup panko

salt/pepper

1 16 oz jar good quality marinara sauce (I think I used Bertolli and it was great)

1/2 cup to 3/4 cup low fat mozzarella cheese

*1/4 cup grated parmesan

*You can also add some low fat grated swiss cheese

8 oz whole wheat spaghetti

Clean the chicken, removing excess fat (I use a pair of meat scissors which makes the process extremely easy). You can keep the chicken as breasts or else cut them into smaller pieces (like 4-5" squares to cover the bottom of your baking dish). Season with salt pepper.  Have the egg mixture in a bowl ready to go as well as another bowl with the breadcrumbs/panko mixed together.  Dip the chicken into the breadcrumb mixture first, then the eggs (let the excess drip off), and back into the breadcrumbs. You can do this in advance and refrigerate the chicken breasts (covered in foil) until they're ready to be cooked.

Heat a sauce pan over medium heat and add a tablespoon of vegetable oil along with half a tablespoon of butter.  When the butter melts, add the chicken and cook for about 3-4 minutes per side (making sure not to burn the crust).  Flip the chicken and continue cooking until done (about another 3-4 minutes).

In a small glass baking dish (I used Purex), place a layer of marinara sauce on the bottom, and then the chicken breasts, and another layer of marinara and then the cheese.  Bake at 350 for 15-20 minutes until heated through. 

About 5 minutes into the baking, boil your pasta which takes 10-12 minutes to make. Reserve a quarter cup of cooking liquid.  Place the finished pasta into a bowl and season with salt/pepper and half the cooking liquid.  Serve on a plate topped with chicken parmesan with extra sauce.  Sprinkle more parmesan on top and enjoy!

Here's an image of last night's dinner (not as pretty as the Food Network's image above):

And if you don't own any pyrex dishes, be sure to invest in the following pieces.  The one in the front is the perfect tool for cooking for 1-3 people and the larger one in the back is a must have when it comes to entertaining. The one on the left is great but not as important (at least to me).

If you're extra ambitious, why don't you cook a few servings of chicken and freeze the leftovers for future use?  Just move the chicken from the freezer to the refrigerator the night before you plan to use it (or else early that morning).  Then all you'll need to do is heat up some marinara and sprinkle with cheese.

PC: Food Network, Pyrex

25 Minute Meal:

This is one of my favorites: 

Soy-Vey Marinated Skirt Steak with Baked Ruffle Fries and Roasted Asparagus

Buy about a half a pound of steak per person, trim the excess fat, and marinate it in some soy vey for at least an hour up to overnight.  Throw it on the grill at medium-high heat and sear for about 4 minutes per side (until done).  It's hard to overcook skirt steak, the more it sears, the better it tastes. 

Fries-prepare as packaged (usually bake for 25 minutes at 450 on a baking pan sprayed with Pam)

Asparagus: like always, rinse, trim, and spray with Pam and kosher salt, bake at 350 for 18-20. (Or if you're making it at the same time as the fries as I always do, watch the asparagus so it doesn't overcook. It should only take about 15 minutes at 450.

Cabin Fever

I'm embarrassed to say that I didn't leave the house yesterday due to a snow storm.  For that reason I decided to use my imagination and ingredients on hand to make a stellar pizza.  Sometimes a little cabin fever is productive!

Homemade "Buffalo" Sausage Pizza with Cheddar, Red Onion, & Red Pepper...topped with buffalo sauce

The Dough:

1 package active dry yeast (2 teaspoons)

1 cup warm water (105° to 115°, no more)

3 cups all-purpose or bread flour

1 tablespoon sugar

1 teaspoon salt

1 tablespoon extra-virgin olive oil, plus a little for coating

How to make pizza dough from scratch:

Dissolve the yeast in the warm water. Set aside and follow the instructions below for the method you choose. In a large mixing bowl, combine the flour, sugar and salt. Make a well in the center of the dry ingredients and pour the olive oil and yeast mixture into it. Stir until it begins to form a ball, then turn it out onto a clean, floured surface and knead for about 4 or 5 minutes. Your pizza dough should be a smooth, elastic ball. Lightly oil the ball and the inside of a large glass bowl. Place the dough in the bowl, cover, and let it rise in a warm place until doubled, about an hour.

For better crust, punch down the dough, reshape into a ball and let it rise again. You can refrigerate or freeze the dough at this point. Divide the dough into 4 equal portions, about 6 ounces each. Roll each portion into a ball, then, working on a lightly floured surface, stretch the dough and work it with your fingers or a rolling pin to form an 8-inch circle. The outer edge of the circle should be a little thicker than the body, forming a rim.

Add toppings. Transfer to a pizza pan or pizza stone. Bake in a 500° pre-heated oven until the crust is golden brown and the cheese is melted, 10 to 13 minutes, or perhaps a little longer if your oven does not reach 500°.

The toppings:

2 links of Buffalo Chicken Sausage (sliced diagonally)

1/2 Red Pepper (chopped)

1/4 Red Onion (sliced into 1" strips)

Prepare the sausage as packaged (I saute mine for 7 minutes-flipping once). Put aside.  Do the same for the peppers and onions (I add a dash of salt/pepper to the veggies and sauteed them for about 3-5 minutes), and place aside as well.

Prepare the dough and fold over the edge to form a crust.  Cover with low fat cheddar cheese and bake at 500 degrees for 10 minutes.  After 10 minutes, remove the pizza and add the cooked ingredients.  Place in the oven for another 3-5 minutes (to the doneness you prefer).

The Sauce:

1/2 cup of sour cream

2-3 Tbsp Buffalo sauce or hot sauce

I found that mixing sour cream and buffalo sauce (or hot sauce) is the perfect ending to this pizza... Mix the sour cream and the hot sauce and drizzle over the finished pizza. Slice and enjoy!

Dough recipe: greatpartyrecipes.com

Chili Part II

I try not to make the same thing twice for the sake of this blog, but on Sunday night after a long day of traveling, unpacking, and getting back to the swing of things, I couldn't help myself and whipped up my favorite pot of chili. It was exactly what I needed.
Last night I decided I wasn't in the mood for just plain chili (even though my chili is far from plain), so I added some ingredients I had on hand and it was delicious.

The meal: Chicago-style Hot Dogs with Chili Cheese Fries.

The bonus: it wasn't fattening

The trick: Hebrew National 97% Fat Free Beef Franks, baked fries, and low fat shredded cheddar
Preparation:  Hot dogs: prepare as packaged: I slice them down the center lengthwise (but not all the way through-butterfly style) and grill them on a grill pan on medium-high heat for 7-8 minutes.
Add them to your favorite hot dog bun (which I toast for 3 minutes in the oven)

Top with mustard, onion, pickle relish, tomato, celery salt, dill pickle and sport peppers

Fries:

Bake as directed (do not fry). Top with chili and low fat cheddar cheese

Entertaining idea:

Serve them in Porcelain Wrappers!

Filet of Beef Sandwiches

After a short walk through Chelsea Market, I left with a small bag that produced LARGE flavors:

The contents: a fresh loaf of 9-grain bread, a lb fillet of beef, mixed greens, red onion, bottled horseradish, and asparagus

The meal:

Filet of Beef Sandwiches with Horseradish Sauce topped with arugula

Mixed Greens Salad with Red Onion, Dates, Pear, and Parmesan (tossed in a homemade balsamic dressing)

Roasted Asparagus (a veggie staple for me)

The grade: A+

*These sandwiches could also serve as a great appetizer for the holidays or any time of year.

My Hanukkah Meal Afterall

So I know I posted a beautiful Hanukkah menu last week, but I took a different route since I was only cooking for two and missed the boat for brisket.  (You really have to start preparing a day before you want to serve it)

The meal:

Celery Root Soup with Apples and Mini Potato Latkes

Bone-in Sirloins (from my favorite butcher Dickson's at Chelsea Market) and Pumpkin Kugel

Meal: A+

Soup:

Entree:

The Kugel:

Celery Root Soup with Apple and Potato Latkes:

Ingredients:

3 medium leeks (3/4 lb) white and pale green parts only

1 tablespoon olive oil

1 1/2 lb celery root, peeled with a knife and cut into 1/2-inch pieces

Sky's addition: 1/2 cup diced celery

3 cups water

1 3/4 cups reduced-sodium chicken broth

1 Granny Smith apple

3/4 celery rib, very thinly sliced on a long diagonal (1/2 cup)

1/3 cup inner celery leaves

1 teaspoon salt

1/4 teaspoon black pepper

Optional: 1/2 cup half-and-half

Preparation:

Halve leeks lengthwise, then coarsely chop. Wash leeks in a bowl of cold water, agitating them, then lift out onto paper towels and pat dry. Add oil to the pan and cook leeks over moderate heat, stirring occasionally, until softened, about 6 minutes. Add celery root and celery and cook, stirring, 2 minutes. Add water and broth and bring to a boil, then reduce heat and simmer, uncovered, until celery root is very tender, 35 to 40 minutes. While soup simmers, thinly slice apple lengthwise into 1/8-inch-thick slices with slicer, working around core, then cut slices into 1/8-inch matchsticks with a knife. Gently toss with celery and celery leaves. Purée soup in batches in a blender until smooth (use caution when blending hot liquids), transferring to a bowl. Return soup to cleaned pot. (If soup is too thick, thin with 1/2 to 3/4 cup water.) Stir in salt, pepper, and half-and-half and cook over moderately low heat, stirring occasionally, until warm. Season with salt, then divide among 4 bowls and top with apple-celery mixture.

Latkes:

I made about a dozen of mini latkes to go into the soup to serve as croutons:
Ingredients:

1 potato

1/2 cup grated onion

1 large egg (lightly beaten)

1/2 tsp salt

1/2 tsp pepper

1/2 cup olive oil

Preparation:

I used my cuisinart to grate the potatoes.  Once grated, I added the onion and wrapped them up in a paper towel and rolled them up jelly-roll style to remove the excess water.  Then you place them back in the bowl and add the egg, salt, and pepper. 

Take a  nonstick skillet and heat over moderately high heat but not smoking. Working in batches of 4 latkes, spoon 2 tbsp potato mixture per latke into the skillet spreading with a fork. Reduce heat to medium and cook until undersides are browned, about five minutes.  Turn latkes over and cook until the other side is browned.  Transfer to paper towels.

Pumpkin Kugel:
Ingredients:

12 ounces whole grain egg noodles (I used no yolk egg noodles-same amount)

4 ounces neufchatel cheese, diced and softened (I used mascarpone cheese-same amount)

1 cup light sour cream

1 cup pumpkin puree

1 1/2 cups pumpkin seeds, toasted, divided (I did not put them in the kugel and put a few on top)

2 eggs

1/2 cup sugar

1/2 cup 1% milk (I used skim)

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup crushed cornflakes

2 tablespoons melted butter

Preparation:
Preheat the oven to 350°F. Coat an 11" x 7" baking dish with cooking spray.

Bring a large pot of lightly salted water to a boil. Add the noodles and cook per the package directions. Drain and transfer to a bowl.

 Meanwhile, combine the cheese, sour cream, pumpkin puree, 3/4 cup of the pumpkin seeds (I prefer this dish without the nuts inside the kugel), the eggs, 1/4 cup of the sugar, the milk, salt, and cinnamon in a bowl. Add the noodles and toss well to coat. Transfer to the prepared baking dish.

 Combine the cornflake crumbs, butter, remaining 3/4 cup pumpkin seeds (optional), and remaining 1/4 cup sugar in a bowl. Sprinkle over the noodle mixture and cover with foil that has been coated with cooking spray. Bake for 30 to 35 minutes or until heated through. Uncover and bake for 5 minutes longer or until the top is lightly crisped.

Steak:

Bring the steaks to room temperature.  Heat a cast iron skillet on high heat. While heating, cover the steaks with a good amount of salt/pepper (more than you think is enough). After about five minutes, add a little canola oil (do not use olive oil or butter) to the pan and and add the steaks. Let them cook for 5 minutes per side. Do not touch them until you have to flip them. When finished, remove from the pan and place them on a cutting board to cool for about 3-5 minutes. This will seal the juices. 5 minutes per side yields a medium rare steak.

Serve with a slice of kugel and you're set!

PC: Epicurious.com and Rodale.com

Here Fishy Fishy

Last night's meal consisted of Seared Halibut with Kalamata Olive and Tarragon Bread Crumb topping served on a bed of Tomato Coulis with whole wheat couscous (sprinkled with extra olives I had on hand). It was the perfect meal to balance out last week's gluttony. (If only I had taken my own advice).

Tomato coulis sounds daunting but it's just roasted tomatoes and garlic in a blender (or cuisinart) with salt, pepper, and a touch of balsamic vinegar. It's definitely not good enough to eat on its own, but it's the perfect accompaniment for the fish.

If you like olives, this meal is for you!!

Quickie

Sometimes a quickie is the perfect ending to a long day. As we all know, the success to good one involves a pinch of creativity and a dash of open-mindedness.

Quickie of the week:

Toasted Butternut Squash Ravioli in a Balsamic Glaze with Chicken Apple Sausage and Roasted Asparagus (all topped with honey roasted almonds).

+

+

=

Ooooutrageous

The Butternut Squash was pre-made and frozen in my freezer from Whole Foods. It's a great staple to have on hand.  The apple sausage can also be frozen, but I happened to have some in my fridge left over from making chili. And the same goes for asparagus. Instead of using a brown butter sauce which is very popular for ravioli, I just drizzled on a thick balsamic glaze (found in the Italian section or specialty stores) which saved me a lot of fat.

PC: WineKitz.com, Cravingideas.com, thecnj.com

Last Minute Dinner Party

Yesterday around 4 PM, my husband and I decided to host a couples dinner at our house at 8:30 PM... Luckily with the help of good groceries and Chelsea Market, we were able to pull it off with flying colors and had a perfect night with our friends.

Appetizers:

Cheese Plate (served on a lazy susan) with Manchego, White Cheddar, Brie, and Parmesan with fresh green grapes and fig jam

Accompaniments: sliced baguette, Carr's crackers, Italian breadsticks, and Rice crackers
Meat plate: Sweet and hot soppressata, proscuitto and pepperoni

Other: Trail mix by the new nut place at Chelsea Market

Drink: Red Wine (few different kinds of Cabernet)

The decor:

Fresh flowers from Gramercy Flowers at Chelsea Market. I made a bouquet (and wrapped two leaves around the inside of the vase) for the appetizer table and purchased some extra roses to make mini bouquets for each place setting.  I also purchased the most adorable lotus votive candles that I lined down the table.

Notice the mini bouquets-they add the perfect splash of color to the table and allow

everyone to see each other easily-unlike large flower arrangements.

Le Menu:

Iceberg Wedge: with chopped onion, tomato, blue cheese and low fat bacon. My husband prepared the bacon per my blog (with a dash of brown sugar thrown into the oven for 15-20) and we threw it together with a wedge of iceberg lettuce, fresh blue cheese, tomatoes, onion and a balsamic vinegar (next time I plan to make blue cheese dressing from scratch)

Entree:

Filet Mignon with Potato Kugel, and Roasted Asaparus

Dessert:

Brownies (from the box) served in ramekins with low fat vanilla ice cream

Other:

My favorite steak knives: Wusthof Steak Knives. I registered for the Ikon Blackwood, but I'm sure the other varieties are just as good. (They're just more expensive because of the handle).

Food images: Food & Wine, Whole Foods, PMSMeatsRI, Williams-Sonoma, reallynatural.com